Cooking Comically, Just Cook It http://www.cookingcomically.com/

I've been a fan of Cooking Comically for some years now, ever since I found 'em on StumbleUpon.

Tonight, I refer you to:

Dem Wedges "Difficulty, You could almost be asleep and do this."

Dem Wedges

Shout Out To Tyler Capps (whom I did not ask, and SHOULD have, to repost this)*

*seriously, I didn't ask, but if there's an issue, lemme know, I'll pull it, fix it, grovel, beg. Reposted in admiration. - Ed

Parmesan Creamed Corn

This was a HUGE hit with our Thanksgiving dinner, provided here in it's entirety from BigOven.com

http://www.bigoven.com/recipe/183715/Parmesan-Creamed-Corn

The recipe is presented without resizing, providing 6 servings

A savory, creamy and rich dish that is perfect for holiday meals. A crusty cheesy top resembles the crust of french onion soup.  It is a family favorite for us. Simple to make and it travels well.

Ingredients:

• 20 bag frozen corn (keep frozen)
• 1/2 cup whipping Cream
• 1/2 cup Whole Milk
• 1/2 teaspoon salt
• 1 tablespoon Sugar
• dash cayenne pepper
• 2 tablespoons butter
• 1 tablespoon Flour
• 3/4 cup parmesan cheese

Preparation:
Combine first 6 ingredients in saucepan (use frozen corn, not defrosted or canned). Simmer 5 minutes until kernels separate. 

In a separate pan, melt butter and add flour to make a roux. Once browned, add to corn mixture. Boil 2 minutes. Stir until thickened. Mix in 1/4 Cup of parmesan cheese and remove from heat. 

Put corn in a prepared casserole, top with remaining parmesan cheese and bake until browned and bubbly. 

If you are taking the dish to a get together, refrigerate after removing from heat, reheat in the oven and finish with parmesan when heated through.